Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a special dish, pâte sucrée (tart crust). One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Pâte Sucrée (Tart Crust) is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Pâte Sucrée (Tart Crust) is something which I have loved my entire life. They are fine and they look wonderful.

This pâte sucrée recipe from Flour Bakery in Boston is simple to make, buttery beyond belief, and is the perfect for rich tart fillings. Press the dough well into the bottom and sides of the pan or ring. Along with pate brisee, pate sucree is another classic French dough to know.

To begin with this particular recipe, we have to prepare a few components. You can have pâte sucrée (tart crust) using 6 ingredients and 18 steps. Here is how you cook it.

The ingredients needed to make Pâte Sucrée (Tart Crust):

1. Get 60 grams Butter
2. Make ready 40 grams Granulated sugar
3. Get 1 Egg yolk (large)
4. Take 120 grams Cake flour
5. Prepare 20 grams Almond flour
6. Get 1 Vanilla Extract

The dough is chilled twice, once after mixing and again once it has been shaped in a tart pan. This recipe makes enough dough for two tarts. Make one now, and freeze the rest of the dough for next time. Pâte sucrée is a sweet shortcrust that is often used to make fruit tarts.

Steps to make Pâte Sucrée (Tart Crust):

1. Sift flour and almond flour together. In another bowl, combine the sugar and softened butter.
2. Mix in the egg, then the vanilla extract. Blend well.
3. When light and airy, add the dry ingredients mixed in Step 1. Use a spatula to work in all the flour. Knead well.
4. Wrap with plastic wrap and chill in the refrigerator for 1-2 hours (ideally, the dough should rest for more than half a day to overnight for the butter to meld).
5. If the dough has been in the refrigerator for half a day or more, warm it up by microwaving for 20 to 30 seconds before the next step.
6. Dust the work surface and place the dough between two sheets of plastic wrap (so it doesn't stick to your hands). Roll out the dough.
7. When the dough is 1.5 cm larger than the edge of the tart pan, take off the top wrap and place the tart pan upside down on top of the dough.
8. Pressing your left hand on the wrapped dough, flip the dough into the pan.
9. Using both hands, carefully press the dough into the edge starting from the dough in the lowest point.
10. Go around once more pushing down all the lumps. Remove the wrap and pierce with a fork to prevent rising.
11. Allow to rest in the refrigerator for one hour. Preheat the oven to 180℃.
12. Fill with baking stones and bake at 180℃ for 10 minutes. Remove the baking stones and bake for another 10 minutes (total 20) until golden brown in color.
13. Pâte Sucrée Cheesecake - - https://cookpad.com/us/recipes/154161-plain-cheesecake-tart
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15. Pudding Tart - - https://cookpad.com/us/recipes/144532-custard-pudding-tart
16. Blueberry Cheesecake Tart - - https://cookpad.com/us/recipes/144534-very-berry-no-bake-cheesecake-tarts
17. Mont Blanc aux Marrons Tart
18. Cheesecake Fruit Tart - - https://cookpad.com/us/recipes/153372-cheese-custard-fruit-tart

It is buttery, flaky and oh-so-easy to make. Pâte sucrée is the French term for a sweetened butter based pastry dough that is traditionally used for tarts. This is a short crust dough which means that the fat in the dough shortens the gluten strands by interfering with the process that elongates them such as in bread dough. It's sweet, rich, melts in the mouth pastry with a biscuit-like crumb. Pâte Sablée, Tart, pie crust and Pâte Sucrée are very similar and they can be used to make this cream tart.

So that is going to wrap this up for this special food pâte sucrée (tart crust) recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!